Homemade Chilli Sauce makes a great edible gift, perfect for all your chilli loving friends. Easy to make & tastes so much better than shop bought.
Our family loves chillies and when we moved to France I started to grow them, experimenting each year with different varieties of chillies. We’ve had a bumper chilli crop this year which means I’ve already made a batch of my Scotch Bonnet Sauce for our chilli head friends and OH, plenty of my prize winning Sweet Chilli Jam and I’ve even got a bag full of chillies in the freezer.
For my Homemade Chilli Sauce I’ve used Cayenne chillies to give a medium hot heat – I’ve left the seeds in but if you prefer less heat you can remove the seeds. The Cayennes give a fiery heat without being overpowering although you can use a different variety of chilli if you prefer – a good tip is to taste the chilli before using to check how hot it is.
Being made from fresh chillies, the sauce has a bright fresh colour and flavour, something you just don’t get with shop bought. My Homemade Chilli Sauce is the final addition to our Christmas Hampers so next stage is Christmas bakes … I so love this time of year.
I’ve bottled my sauce in cute little bottles which I bought from Tiger Stores in Leicester. Definitely worth checking out Tiger as they have lots of jars, bottles and all sorts of labels, ribbons and kitchen bits and pieces. I know Tiger have stores throughout the UK but being a Danish brand I suspect you’ll find them elsewhere in Europe – not sure about worldwide ?
Homemade Chilli Sauce
- Approx 750 ml (recipe is easily doubled)
- 6 large tomatoes
- 4 large chillies about 45 g (I used Cayenne)
- 375 ml (1 ½ cups) cider vinegar
- 125 g (½ cup) caster sugar
- 2 teaspoons salt
- 1 tablespoon pickling spice tied up in a spice bag
You will need:
- 4 to 6 sterilised bottles or jars depending on the size of bottle you use.
- Skin, deseed and roughly chop your tomatoes.
- Roughly slice your chillies – deseed them if you want less heat in the sauce.
- Add the tomatoes and chillies to a large saucepan along with half the cider vinegar.
- Place on a medium heat and bring to a simmer.
- Simmer for 30 minutes with a lid on until soft.
- Remove from the heat and whizz together – I use a stick/hand blender. Be careful, the mixture is hot and you don’t want any chilli in your eye !
- Add the sugar and salt and place back on the heat, give it a good stir and add the spice bag.
- Leave to simmer uncovered for 30 minutes.
- Add the remaining vinegar and simmer for between 30 minutes to one hour until the mixture has reduced down to a nice thick sauce.
- Pour into hot sterilised bottles or jars using a funnel.
- Will keep for up to 12 months in a cool, dark place.
Use like Tabasco, it will add a definite kick to any dish – works really well on a pizza ! Besides livening up chicken or other meats, if I’ve run out of fresh chillies I use a tablespoon of Homemade Chilli Sauce instead of a chilli. Tastes great in fajitas and adds a zing to a salsa. It’s a larder staple in our house.